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Tag Archives: parmesan cheese

So for my brother’s birthday I made this quick, but luxurious and simple brunch/breakfast for him. If you want to make someone feel special, but don’t really have the time to do it, I highly recommend this recipe. This is adapted from Ina Garten (via Chrissy Teigan), so again it will be Y-U-M-M-Y!

DirectionsSet the oven rack 6 inches from the broiler and preheat the oven on broil for 5 minutes.

Combine garlic, thyme, rosemary, and parmesan in a bowl and set aside. Set out 4 cups/small bowls, and crack two eggs in each bowl, being careful not to break the yolk (otherwise you’ll have baked scrambled eggs). Add salt and pepper to eggs.

Take 4 individual serving sized baking dishes and place on a cookie sheet (make sure the dish is broiler safe!!!). Put a tablespoon of cream and 1/2 tablespoon of butter into each baking dish. Place under the broiler for 3 minutes, or until the cream and butter are hot and bubbly. Take out of the oven, add the 2 eggs, and sprinkle the herb mixture on top. Place back under the broiler for 5 to 6 minutes, until the egg whites are almost cooked. Take out of the oven and let the eggs set for a minute before serving with buttered toast.

Cook’s NotesSo the original recipe calls for 3 eggs, but my gratin dishes were definitely too small for 3 eggs. If you have dishes that are a bit bigger, definitely go for 3 eggs. I thought 2 eggs was more than enough for us and it also meant the eggs were creamier and herby.

The recipe also calls for fresh parsley. We didn’t have fresh parsley in the house, so I omitted it from this recipe. However, if we did have parsley I think I would have added it after the eggs were cooked in the broiler. It was fine without the parsley too. If you don’t have fresh herbs, you can use dried herbs but definitely use a 1/3 of what the recipe calls for since dried herbs are more potent.

This recipe is also for 4 people. My brother and I like our eggs a little runny, so I pulled out two dishes at around 6 minutes. If you like your yolks more firm, keep the eggs under the broiler for a few more minutes. As long as your eggs are 6 inches away from the broiler, I find that it won’t completely burn if you choose to have a firmer egg. But remember that when you pull the eggs out, it’s still cooking a bit when it sets up.

With summer coming to a close, so does our version of French fries. These baked zucchini fries make a great side dish or snack (or in the case of my kids, their main course). Pair it with this homemade avocado ranch dipping sauce, and you’ll have a great snack for watching that football game with your adult pals.

DirectionsPreheat the oven to 425°F. Take a cookie sheet, line it with foil, then spray with cooking spray.

Combine the bread crumbs and cheese in a shallow bowl. Whisk eggs in a separate shallow bowl.

Take the zucchini, dip in the eggs, coat in the bread crumb mixture, and then place on your baking sheet.

Place in the oven for 20 minutes, turning the fries over after 10 minutes.

Cook’s NotesThis is actually a great recipe to have a toddler help you with. My son loves to help out in the kitchen, and this is our go to recipe to make his “French fries” (this is what he calls them). I have him beat the eggs a little. I place the zucchini in the eggs and then mix it in the bread crumbs. I then have him fish for the zucchini to place on the baking sheet. Obviously, you know your child best, so whatever task you feel comfortable with them doing you should have them do. Just make sure you aren’t too pressed for time since little kids are super super slow, and that you are ok with a mess because little kids just don’t know what clean really means.

This is also a great baby led weaning recipe. The fries provide different, great textures–the crunchy coat and the soft middle of the zucchini. It’s also a great shape for your baby to easily pick up on their own to feed themselves. They might not be so keen on the dipping sauce, but they will love the fries themselves.